August 5, 2011 - 8:47am
Logging in from Baton Rouge (Prairieville)
Really excited to have found this site. Missed out on the chance to take an artisan bread class at LCI (Louisiana Culinary Institute), so I started searching the net which led me here.
Being from Louisiana I grew up cooking and have always wanted to try my hand at baking, something nobody in my family ever did. I have played with some pizza doughs and gotten some really nice results, but have always wanted to up the ante.
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Welcome tebmsu. I am sure you will find enough here to allow you to "up the ante", without any doubt. Have fun, happy baking.
Bob
...a recipe or two that's not exactly baked goods....like a gumbo, etouffee, stage plank or jambalia recipe. I spent a year or so in Baton Rouge myself and my folks lived in Thibodeaux for a few years.
Welcome aboard.
FF
I can almost see Prairieville from my house...LOL. No, I'm a few more miles downriver, baking w/commercial yeast, wild yeast, and everything in between. Got a batch of leavan and poolish going right now, for my first try at the Tartine Bread book version of baguettes. Coincidentally teaching a yeast baking class this fall, but it's pretty elementary stuff intended for novice bakers.
Cheers,
Celeste